12    Garlic cloves
4 tb Olive oil
4 lg Fennel bulbs
1/3 c  Water
8    Sprigs fresh rosemary
12    Brine-cured black olives
Salt and fresh ground pepper
Lemon slices, for garnish

Bring 2 to 3 cups of water to a boil in a small pot and blanch the garlic
cloves for 3 to 4 minutes; drain. Heat 1 tb. of the oil in a small skillet
over medium heat and brown the garlic until golden all over. Cut the leaf
stalks and the hard butt ends from the fennel bulbs, leaving just the
bulbous stem, a piece 2 1/2 to 3 1/2 inches long. Halve the small bulbs
lengthwise; quarter the larger bulbs. In a large skillet, heat the
remaining oil and the water over medium heat. Add the fennel in a single
layer and the rosemary. (If you have more fennel than your skillet can
accommodate in a single layer, save half the oil and rosemary to cook with
half the fennel in a second batch.) Cover and cook the fennel, turning once
or twice, until water cooks away and the fennel is tender and browning,
about 15 minutes. If the fennel begins to brown before it feels tender, add
a little more water; if it becomes tender before browning, raise the heat
or take off the lid to speed browning. When the fennel is tender and
browned, add the garlic and olives to warm through. Season to taste with
salt and pepper. Garnish with lemon slices.